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2020-01-30
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It is my four time at Aulis since they opened in the end of 2018 ! I had always enjoy my meal at Aulis, especially the experience at the chef’s table with the cute chefs ! Aulis is the test kitchen of Roganic, which was newly awarded with Michelin One ⭐️ in 2020. The best and newest dishes at Aulis will be served in the menu at Roganic. Today menu consist of 16 dishes from amuse-bouche, main to dessert ! Price per head for dinner was HKD 1,480.Crispy tart based with a razor clam, refreshing filli
Aulis is the test kitchen of Roganic, which was newly awarded with Michelin One ⭐️ in 2020. The best and newest dishes at Aulis will be served in the menu at Roganic.
Today menu consist of 16 dishes from amuse-bouche, main to dessert ! Price per head for dinner was HKD 1,480.
Crispy tart based with a razor clam, refreshing filling topped with a hard texture sweetcorn.
Razor clam tart with sweetcorn
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Delicious crispy chicken skin topped with fresh shredded king crab ! Seasoned with sea herbs. The light and refreshing bite gave a little more appetite for the next dish !
Chicken skin cracker with king crab & sea herbs
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Truffle pudding is always in their menu. There is a reason why ! The exterior was slightly burnt with butter, just enough to give that crispy texture ! Inside like a warm pudding with layered for truffle ! When you eat this with your hand you can feel the buttery and greasy texture. You would want to lick your fingers clean after !! Can not resist the butter !
Truffle pudding
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Hong Kong pea - why pea ? It’s one the most signature ingredient in most British meals ! This is also their signature dish at Aulis ! They use HK fresh peas and blend it to smooth paste and with a frozen sorbet like texture. This dish is very interesting and surprising !
A little Japanese touch in the next dish ! Fresh squid in kombu dashi and daikon, the salty clear soup based elevated the flavor of the fresh squid !
Squid in kombu dashi with daikon
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Sea urchin custard & caviar..... this is always 🤩🤩🤩 this is a very heavy custard ...... every spoon you feel that heavy creamy stiff texture ! The rich sea urchin flavor.. definitely not the strong stinky ones blended very well with the cavier.
Sea urchin custard & our caviar
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Freshly baked sourdough with this homemade mushroom parfait. Pretty interesting combination. But I do prefer the previous banana bread !
Stout sourdough bread and mushroom parfait
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Raw beef in coal oil, the aroma of the coal oil is strong ... like truffle oil but its another distinctive flavor ! It had given extra touch to the boring raw beef !
Raw beef in coal oil pumpkin & sunflower
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This is always my favorite dish ! Simple fresh vegetables grilled perfectly with a little burn edge bottomed with this thick creamy cheese sauce ! Seek the simplicity !
Grilled salad West combe cheese & truffle
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Hokkaido scallop wasn’t too surprising !
Hokkaido scallops & pike perch roe
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Just pan fried perfectly sirloin, not too raw that it’s bleeding or overcooked. It was soft tender and juicy. The juice was retained well in the meat !
42 day dry aged sirloin with king oyster mushroom & artichoke
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I always hate beetroot !!!!! But I decided to give it one chance ! Yes chef was right... it didn’t have much of the beetroot flavor, instead it was light and refreshing and it did the job to clean my palate!
Beetroot sorbet black currant dark chocolate
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Last but not least they have two other dessert before this ! I do love their buttermilk custard with macerated cherry and rosemary caramel !
Ending the meal with British signature tea cakes ! Blackcurrent and woodruff tea cake !
Black currant & woodruff teacake
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